Recent content by Rustynail

Thanks for ALL of the replies. I have made somewhere in the neighborhood of 15 wine kits from different manufacturers, from cheap kits to expensive kits. I find that they are all pretty decent and drinkable. I was simply curious, and answered, that if I made a kit at 5 gallons would that...

When making a wine kit does the alcohol content increase if you make a kit at 5 gallons versus 6 gallons. Maybe a stupid question. No haters please.

Well thanks everyone. Doesn't appear to be worth the trouble. Curiosity has been appeased. Thanks

Has anyone 'blended' two wine kits? Like a Pinot Noir and Merlot etc. Just curious

Yes, since my hydrometer read 0.990 (I thought), I added the potassium metabisulfite and potassium sorbate. Sounds like I messed up pretty good. So, cmason1957, are you saying get the yeast going with the water then add the same amount of wine as the water if it starts fermenting add wine again...

My hydrometer is fine...with distilled water I read 1.000. So I re-tested my wine...it's at 1.012. So, maybe I had an incorrect reading earlier when I thought I saw 0.990. So the question now is what do I do? There is no action in the "bubbler". Do I need to add more yeast? Maybe stir it and see...

Thanks, I'll check the hydrometer. Sorry about the SG readings to two decimal places. Sometimes it's hard for me to see/figure out the third decimal

In this particular case I am making a Cabernet Sauvignon.

So I received a lot of good help with my temperature question. How about a new one concerning SG. I started a kit and it's starting SG was 1.07, approximately 18 days later after transfer to my carboy and stabilization the SG was 0.990. The wine was left to clear and I went on vacation. Now...

Thanks everyone. I have thought I needed to follow the instructions that came with the kits. They are always saying 72+ degrees. I assumed that was the temp required for the yeast to work correctly.

So I have been making wine from kits and in general very pleased with the results. However, I have been using a space heater to keep my processing in the 72-74 degree range (chilly basement}. This has driven my electric bill through the roof! Can someone make suggestions on a better method to...

thanks, I'm open to all suggestions.

I will be starting an Island Mist Black Raspberry Merlot kit soon and wondered if anyone could advise me on "boosting" it's alcohol potential. I would like for it to come out around 12.5 to 13% abv. Any other tweaking suggestions are great as well. Thanks